Super easy one-pot chicken chili verde
by Lindsay Weiss posted in Life
Need a dump-and-stir dinner that tastes restaurant quality" This easy white bean chicken chili is perfect for busy weeknights. It takes some help from a can of verde (green) salsa which provides the burst of flavor and color.
All the work is done in one stock pot. You stir up the olive oil, onions, and spices and simply dump the rest of the ingredients in. Let it simmer as long as you need -- it can go for hours if needed on low, low heat. Stir in the cooked chicken right before serving and you've got dinner.
If you don't have any cooked chicken breast handy, a rotisserie chicken works great.
Easy One-Pot Chicken Chili Verde
If you're going to let this simmer for a long while (on very low heat), wait and add the cooked chicken just before serving. This will keep it from overcooking. This makes your house smell SO GOOD! 2 tablespoons olive oil
1 cup diced yellow onion
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces salsa verde
15-ounces cannellini beans or Great Northern beans, not drained
1 pound (about 4 cups) shredded cooked chicken
32 ounces chicken broth or stock
1 tablespoon chopped cilantro (or to taste)
Heat oil in a stock pot over medium heat. Add diced onion and cook, stirring occasionally for 4-5 minutes. Add cumin, salt and pepper, continue to stir and cook for another 1 minute.
Stir in salsa verde and bring to a simmer, stirring occasionally.
Add remaining ingredients, bring to a s...
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